Christina Tosi’s Malted Marshmallow Chocolate Fudge Recipe

Sometimes, you just need something a little decadent. Christina Tosi’s malted marshmallow chocolate fudge is just that—a perfect blend of rich chocolate, gooey marshmallow, and a touch of molasses for depth and sweetness. This recipe is like biting into a cloud of chocolate bliss, with a nostalgic twist from the malted flavors. It’s easy to make, but the result is anything but basic. If you’re looking for a treat to make and share (or keep all to yourself), this fudge is the answer!

I first stumbled upon this recipe on a chilly afternoon when I was craving something rich but didn’t feel like spending hours in the kitchen. This fudge only takes about 10 minutes of hands-on time, with most of the magic happening in the fridge. It became my go-to for holiday gifting and party treats because it’s quick to whip up but tastes like something you’d get from a fancy chocolate shop. And that sweet, malted marshmallow twist? It’s a total crowd-pleaser!

this RECIPE

A little background on malted fudge

Malted flavors are a bit nostalgic, taking many of us back to classic milkshakes and malted milk balls. Adding molasses and marshmallow to fudge is a twist that balances sweetness with a hint of something savory and earthy. Molasses has long been used in desserts for its rich, caramel-like undertone, and here, it deepens the chocolate and complements the marshmallows beautifully. Christina Tosi, known for her playful, nostalgic dessert creations, really nailed it with this recipe.

Let’s talk ingredients: chocolate, molasses, and a marshmallow dream team

The ingredients here are simple, but each one plays a starring role.

• Chocolate chips: These provide the main structure and flavor of the fudge. You can use semi-sweet, dark, or even milk chocolate, depending on how intense you want the chocolate flavor. I’ve found semi-sweet strikes the perfect balance with the sweet marshmallows.
• Sweetened condensed milk: This gives the fudge its smooth, creamy texture and adds a rich sweetness. It’s key to achieving that dense, fudge-like consistency without needing to cook sugar to a specific temperature.
• Molasses: Molasses adds a deep, almost smoky sweetness that enhances the chocolate. I’ve tried this with both light and dark molasses, and each brings a slightly different flavor. Dark molasses gives it a more robust flavor, while light molasses is subtler.
• Vanilla extract: A splash of vanilla rounds out the flavors, adding warmth and enhancing both the chocolate and the marshmallow.
• Salt: Don’t skip it! A little salt balances the sweetness and makes all the flavors pop.
• Mini marshmallows: These add a fun texture and give the fudge a light, fluffy bite. They also add sweetness, so don’t go overboard on the chocolate if you’re tempted to experiment with bittersweet varieties.

Essential kitchen gear: keep it simple

This fudge doesn’t require any fancy equipment, which is part of its charm.

• Microwave-safe mixing bowl: Since we’re melting the chocolate and sweetened condensed milk in the microwave, make sure you have a large, microwave-safe bowl.
• 8×8 pan: An 8×8 inch pan gives you nice, thick fudge squares. You can use a slightly larger or smaller pan, but the thickness will vary. I like to line it with parchment or even plastic wrap for easy removal.
• Spatula: A good spatula helps scrape every last bit of chocolatey goodness into the pan.
• Butter paper or parchment: Once you’ve transferred the fudge to the pan, you’ll want something to help press it down. Butter paper or parchment works perfectly, letting you press the fudge firmly without it sticking.

Step-by-step: making malted marshmallow chocolate fudge

Ready to get started? Follow these easy steps, and you’ll have rich, irresistible fudge in no time.

1. Prep the pan
   Grease an 8×8-inch pan lightly with cooking spray or butter. For even easier release, line the pan with parchment paper or plastic wrap, letting a little hang over the edges. (This makes it much easier to lift the fudge out once it’s set!)
2. Melt the chocolate and sweetened condensed milk
   In a large microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth. This usually takes about 1.5 to 2 minutes total. Be careful not to overheat; the mixture should be smooth and glossy.
3. Add flavor
   Once the chocolate mixture is smooth, add the molasses, vanilla extract, and salt. Stir vigorously to combine until the mixture looks ultra glossy and everything is evenly distributed. The molasses adds that beautiful, caramel-like undertone to the chocolate.
4. Fold in the marshmallows
   Gently fold in the mini marshmallows, distributing them throughout the fudge mixture. The marshmallows give the fudge a fun texture, with little pockets of chewy sweetness in every bite.
5. Transfer and press
   Pour the mixture into your prepared pan, and use a spatula (or butter paper) to press it down evenly. Press firmly so the fudge becomes a dense, cohesive mass. This helps achieve that perfect, rich fudge texture.
6. Refrigerate to set
   Pop the pan into the fridge for 1-2 hours to let the fudge set completely. It should be firm and sliceable when you take it out.
7. Slice and enjoy
   Once the fudge is fully set, use the overhanging parchment or plastic to lift it out of the pan. Slice it into squares and savor each bite!

Variations and fun twists

Want to make this recipe your own? Here are a few fun adaptations you can try:

• Nutty addition: Mix in a handful of crushed walnuts or pecans for added crunch. I’ve tried this with toasted hazelnuts, and it adds a deliciously nutty flavor that pairs well with the molasses.
• Spicy twist: Add a pinch of cinnamon or even a tiny bit of cayenne for a hint of warmth. The spice plays beautifully with the chocolate and molasses.
• Minty fresh: Swap out the vanilla for peppermint extract during the holidays. It adds a cool, refreshing note that feels festive.
• Dark chocolate and sea salt: Use dark chocolate chips and sprinkle a little flaky sea salt on top. This version is less sweet and has a sophisticated, bittersweet flavor.

Serving ideas and presentation

This fudge is rich and decadent, so I love cutting it into small squares for sharing. You can dust the top with a bit of powdered sugar or even drizzle melted white chocolate for contrast. If you’re serving this at a gathering, arrange the pieces on a nice platter and sprinkle a few extra marshmallows around for a fun touch.

Perfect pairings

With its deep chocolate flavor and hint of malt, this fudge pairs beautifully with a cup of strong coffee or espresso. For something a little more indulgent, a glass of red wine—think Cabernet or Merlot—complements the chocolate and molasses. If you’re making this during the holiday season, try it with a glass of spiced mulled wine or hot cocoa!

Storing and reheating tips

Store this fudge in an airtight container in the refrigerator, where it will keep well for up to two weeks. If you want to enjoy it a little softer, let the fudge sit at room temperature for 10-15 minutes before serving. You can also freeze it! Just wrap individual pieces in parchment and store them in a freezer bag for up to three months.

Scaling the recipe

This recipe fills an 8×8 pan, but if you need a larger batch for gifting, simply double the ingredients and use a 9×13 pan. You may need a bit more time in the fridge for a larger batch to set completely.

Troubleshooting: common fudge problems

• Fudge won’t set: If your fudge seems too soft, it may need more time in the fridge. Double-check the chocolate you used; lower-quality chocolate sometimes doesn’t set as firmly.
• Too sticky: If the fudge sticks to your hands when pressing it into the pan, try using a piece of parchment or butter paper to press it down firmly.
• Marshmallows melting too much: Be sure to fold in the marshmallows gently once the chocolate is only warm, not hot. This keeps them from dissolving too much.

Give it a try!

There’s something so satisfying about making homemade fudge, especially one as deliciously unique as this. With minimal effort and maximum flavor, Christina Tosi’s malted marshmallow chocolate fudge is bound to become a favorite. Whether you’re making it as a gift or a treat for yourself, it’s sure to be a hit. Enjoy, and happy fudging!

FAQs

1. Can I use dark chocolate?
   Absolutely! Dark chocolate gives a more intense, slightly less sweet fudge.
2. How long does this fudge last?
   Stored in an airtight container in the fridge, it’ll stay good for up to two weeks.
3. Can I skip the molasses?
   Yes, but you’ll miss out on the unique flavor it adds. Try honey or maple syrup for a different twist.
4. Is this fudge gluten-free?
   Yes, all the ingredients are naturally gluten-free. Just check your labels to be safe.
5. Can I add other mix-ins?
   Definitely! Nuts, dried fruit, or even toffee bits would be delicious.

Print